Slow-roasted, Crispy Sweet Potatoes
My dear friend Sean Moran, owner of the legendary Sean’s Panaroma in Sydney, served a version of these to me at an exquisite Christmas lunch where my entire team from Fred’s was celebrating our Christmas holiday. I must say – and I’m not sure I ever told him this – the thing that stole the show were the sweet potatoes, which were dropped without announcement next to the roast chicken. They had a super crispy exterior and an incredible creamy inside. I never asked him how he made them, but instead, tried to work it out myself. They always steal the show, no matter what I put them next to.
Bake the whole sweet potatoes a day ahead, then just let them roast in the oven the day you want to serve them. It’s a long cook time altogether but it’s totally worth it.
Ingredients 3
1 ‒ 2 sweet potatoes, large
olive oil, for rubbing and drizzling
sea salt, to season
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Method 6
Preheat the oven to 200°C (400°F).
Pierce the with a fork and rub with just enough olive oil to coat them, then sprinkle on some sea salt. Wrap them tightly in aluminium foil and bake until they are completely yielding and soft, about 1–2 hours depending on size.
When they’re soft, unwrap the foil and cut each into four pieces widthways. Allow to cool, then crush each piece to squash and flatten it. Leave the skin on and try to push any of the ‘meat’ of the potato back under the skin. This part can be done a day ahead. Leave the potatoes, uncovered, to dry out in the refrigerator.
Reheat the oven to 200°C (400°F).
Place the potatoes on a baking tray lined with baking paper. Coat each piece with a generous drizzle of olive oil on both sides and sprinkle with salt. Roast for another hour, flipping every 15 minutes, until both sides get crispy.
After an hour, they should have a crispy exterior but still be soft and creamy inside. Cook longer if needed for extra crispiness. Drain on paper towel and serve immediately or cool and reheat when ready to serve.
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Notes
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